Juicy Veggie Fajitas

Glad to hear so many of you are excited about the mango salad!  It’s been fun to have a theme this week, and I hope you’ve thought so as well. 

It is now time for the main attraction.  There is a whole lot of deliciousness I’m about to hit you with.  Get excited. 

First up is the marinade.  Shake in a jar + set it aside.  Limes are key!

juicy veggie fajitas // edible perspective

Lots of veggie chopping!  If you’re not a huge fan of mushrooms don’t worry!  Just chop as extra few peppers and you’ll be good to go.  The portabellas are a great juicy addition but definitely not a must have to make a delicious veggie fajita meal.  I suppose they could also be subbed for squash or eggplant if that’s your thing.

juicy veggie fajitas // edible perspective

Move over guacamole, this avocado cream is about to steal the show.  Silky smooth and full of lime.  Puree it or mash with a fork for a thicker consistency.  Whichever you prefer! 

juicy veggie fajitas // edible perspective

Peppers + onions + corn, oh my!  Cooked for about 12 minutes and you’re good to go. 

juicy veggie fajitas // edible perspective

Maybe with some black bean crema, homemade tortillas, and a little perfectly cooked quinoa on the side?  Whatever you think sounds good.  Maybe you want to cook rice?  Or, maybe you forgot to start the rice an hour before the show and now you only have time to cook quinoa [guilty!]…It happens! 

I actually loved the addition of plain quinoa.  I don’t like to overflow my fajitas with rice because I want to fill up on more tortillas, veggies, and toppings rather than rice.  The texture and light flavor from the quinoa was a great addition.  But feel free to add a Mexican-spiced rice if you choose!

juicy veggie fajitas // edible perspective

Layer it all on and chow down.

Do you have a specific fajita layering method? 

juicy veggie fajitas // edible perspective

I was happily surprised to see how well the homemade corn tortillas held up to a huge pile of toppings.  They didn’t become soggy or break.  Kind of obsessed…

juicy veggie fajitas // edible perspective

Print this!

Juicy Veggie Fajitas

gluten-free, vegan // serves 4

for the marinade:

• 4 tablespoons sunflower oil/safflower oil
• 3 tablespoons fresh lime juice
• 1 tablespoon red wine vinegar
• 2 cloves garlic, minced
• 1 teaspoon oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt + pepper
• 1/4 teaspoon coriander
• adobo sauce, optional for heat + smoky flavor

1. Add all ingredients to a jar, seal with a lid, and shake until fully combined.  If making ahead of time place in the fridge until ready to use and shake before pouring.

for the avocado cream:

• 2 avocados
• 1/4 cup fresh lime juice
• 1/4 teaspoon salt + pepper, to taste

1. Place ingredients in a blender or food processor and blend until smooth and creamy. Or, for a thicker texture mash with a fork. Taste and add more salt + pepper if needed.

*If making ahead place a piece of plastic wrap direction over the avocado cream, seal with a lid, and store in the fridge. The amount of lime juice keeps this from browning for a full 24hrs and then some.

for the black bean cream:

adapted from: quinoa, rice, and bean stuffed peppers

• 2 cans black beans, liquid reserved from 1 can
• 1 teaspoon oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder granules
• salt + pepper to taste

1. Rinse and drain 1 can of beans and place in a blender or food processor.
2. Drain and reserve the liquid from the 2nd can and add the beans along with the rest of the ingredients to your blender or food processor.
3. Add 1/2 of the liquid and pulse your machine until it reaches the consistency you want. Add more liquid to help smooth out if desired.
4. Taste + add more salt + pepper if needed.

*You can add more liquid for a completely smooth + creamy texture or leave it thicker with some of the beans left in tact. I vary mine every single time. If this is something you’re making alone you may want to add more flavor. I kept things simple since flavor is added to each component in this recipe.

for the fajitas:

• 1 batch fajita marinade, from above
• 3 bell peppers, thinly sliced
• 3 portabella mushrooms
• 1 medium yellow or red onion, sliced
• 1 cup frozen corn, defrosted

1. Remove the mushroom stems and clean the gills from the underside of the mushroom with a spoon.
2. Slice into 1/4-inch thick pieces and place in a large bowl.
3. Place the sliced peppers, onions, and corn in a separate large bowl.
4. Pour about 1/3 of the marinade over the mushrooms and toss to coat.
5. Pour the rest of the marinade into the pepper mixture and toss to coat.  Let sit for 30 minutes and toss a few times.
6. Preheat 1 large and 1 medium-sized pan over medium heat.  No oil is needed since the marinade includes oil.
7. Pour the pepper mixture into the large pan and cook for about 10-12 minutes, until the peppers and onions have started to soften and turn golden.  Increase heat to medium-high if needed.  Stir every minute or so while cooking.
8. Add the mushrooms to the medium pan and cook for about 7-10 minutes, or until most of the juices/liquid have evaporated from the pan.  Stir every minute or so while cooking.
9. Plate the toppings or serve right from the pans.
10. Serve with warm tortillas, black bean + avocado cream, salsa, cheese, green onion, perfectly cooked quinoa, or whatever else you would like.

tips! For a kick of heat add diced jalapeno to the pepper mixture and/or serve the fajitas with chipotle adobo sauce. The leftovers are awesome from this meal.  Especially with a sunny-side-up egg on top.  Just saying, you should probably make extra.  If you don’t want to make black bean or avocado cream, plain black beans and avocado work just fine!  A little salt + pepper and a few spritzes of lime juice and you’re good to go.

juicy veggie fajitas // edible perspective

And now it’s your turn. This weekend. Do it!!

juicy veggie fajitas // edible perspective

Ashley

>>> a few more things >>>

I forgot to announce the winner for the Cloud Star Dynamo dog treat giveaway.  My apologies!  The winner is Katie M!  But I suppose the real winners are her dogs, Hurley + Dex!  I will be shooting you an email soon with the details.  Congrats!  And thanks to all who entered!  I thoroughly enjoyed hearing about your own dogs.  I just wish you could have attached photos! :)

Don’t forget to vote for the Tres Leches themed treat you want to see on Friday!  There is currently a tie, so I’m holding out a bit longer!

Last thing!

Update on the Ashley McLaughlin Photography blog.  Tate turned ONE a few weeks ago and I was lucky enough to document this milestone birthday of his.  I can hardly believe his newborn shoot was already a full year ago.  Get ready for a whole lot of cuteness!

one year photos // ashley mclaughlin photography

one year photos // ashley mclaughlin photography

one year photos // ashley mclaughlin photography

Vegan Caesar Lettuce Wraps // with quinoa, kale, + tofu

This recipe has been a long time coming.  It’s a recreation of a meal I’ve had half-a-dozen times at a local restaurant, Tasty Harmony.  Tied for my second favorite restaurant in town.  The entire menu is vegetarian friendly, mostly vegan, and also features numerous gluten-free options.  All of the food is extremely fresh, organic, local when possible, etc.  If you’re ever in the area it’s worth checking out.  Order the nachos.  Trust me.

Vegan Caesar Lettuce Wraps // edible perspective

So anyway.  They have a killer vegan caesar dressing that I have yet to fully perfect but eat every single time I’m there.  It’s quite lemony and holds a nice salty-sea type flavor, obviously without the use of anchovies.  I’m thinking they use tofu as the base but for some reason I haven’t asked.  I think I’m too busy inhaling this wrap and then completely forget by the time I polish off my plate. 

I should seriously have a photo of the monstrosity that is this meal.  You’d think I would…

Basically, it’s HUGE.  Allof their meals are plentiful.

Vegan Caesar Lettuce Wraps // edible perspective

A brand new discovery: Cast iron skillets are fantastic for crisping tofu!  It took all of 7 minutes to brown the tofu on all sides.  WHY have I not tried this before?  WHYYYY?  And if you keep a well-seasoned pan you barely have to add any oil.  If you have yet to purchase a cast iron skillet I highly recommend it. They cost about $16 [for a 10-inch] and you can use it for nearly everything!  One of my favorite uses is for makingcornbread.  

Vegan Caesar Lettuce Wraps // edible perspective

Tasty Harmony serves this wrap on a whole wheat tortilla.  However, they’ll always switch that up and pack it into 2 collard leaves for me, which I absolutely love.  Collard greens make a great, sturdy wrap and the flavor is surprisingly mild.

Today I decided to use butter lettuce for an even milder flavor and for easy packing + wrapping.  Really, you don’t have to wrap it at all.  Just pile it in, loosely fold the sides, then chow down like you’re eating a taco.

Vegan Caesar Lettuce Wraps // edible perspective

This recipe is a bit on the messy side but so worth it.  A definite dinner contender and perfect for lunches throughout the week.  The quinoa, kale, and tofu mixture holds up really well with the dressing.  Just pack a tortilla, whole green leaves, or chopped greens [to eat as salad] for work and you’ll be good to go.

Or, you can definitely eat this mixture all on its own!

Vegan Caesar Lettuce Wraps // edible perspective

You’ll really want to load up on the dressing here, as the quinoa soaks it in.  You could also spread extra on your wrap or greens before adding the mixture. 

Delicious hot or cold, whichever you prefer.

Vegan Caesar Lettuce Wraps // edible perspective

Print this!

Vegan Caesar Lettuce Wraps

gluten-free, vegan // serves 3-4 hearty portions

• 1 batch vegan caesar dressing
• 1, 14oz package non-GMO extra firm tofu
• 1 head lacinato/dinosaur kale
• 3 cups cooked quinoa, lightly packed
• 2-3 teaspoons safflower/sunflower oil
• 1 avocado, diced
• sun-dried tomatoes
• salt + pepper

1. Slice tofu in 1/2-inch thick slabs and spread in a single layer in between two, doubled-over kitchen towels.  Place a large cutting board overtop and stack a few books on top to press out the liquid for 20-30 minutes. *Tofu pressing details.
2. De-stem the kale, stack the leaves and chop into thin ribbons.  Measure 3-4 cups and place in a mixing bowl with the cooked and chilled quinoa.
3. After pressing the tofu, preheat a 10-inch cast iron skillet over med-high heat with about 2 teaspoons of oil.
4. Cube the tofu into 1/2-inch pieces and place in the skillet once hot.  Season lightly with salt + pepper.
5. Let brown for about 2-3 minutes and then toss a few times until browned on all sides.  About 7-10 minutes total or longer if desired.
6. Once the tofu is done, let fully cool then place in the bowl of quinoa and kale. 
7. Add desired amount of dressing and toss together until well-coated.  Add salt + pepper as desired and chill in the fridge until ready to serve.  Add the avocado and sun-dried tomatoes and toss with more dressing as it will have absorbed some in the fridge. 
8. Place in a lettuce or tortilla and serve with extra dressing on the side.

notes/substitutions:  If wanting to serve this warm/hot, add the quinoa and kale mixture to the skillet over med-low heat after browning the tofu.  Toss with the caesar dressing, avocado, and sun-dried tomatoes until hot.  Add more dressing as needed.  I used about 3/4 of the dressing recipe when making this.  Feel free to sub chickpeas or cubed tempeh instead of tofu if desired.  Fresh tomatoes are also a great addition in the wrap.  Romaine lettuce can be subbed the kale if desired.

Vegan Caesar Dressing

gluten-free, vegan // yields ~1 1/4 cup

adapted slightly from: vegan asparagus caesar salad

*I lightened this recipe from my original by using chickpeas and cashews, instead of only cashews.  Feel free to use 1/2 cup cashews instead of the combination, but don’t use all chickpeas as it will be more like hummus than dressing.

• 1/2 cup cooked chickpeas
• 1/4 cup raw cashews, soaked
• 5-6 tablespoons fresh lemon juice
• 1/3-2/3 cups water
• 2 tablespoons tahini
• 2-3 teaspoons gluten-free tamari/soy sauce
• 1 1/4 teaspoons minced garlic
• 1 teaspoon agave/honey/sugar
• 3/4-1 teaspoon stone ground mustard
• 1/2-1 teaspoon black pepper
• 3/4 of an 8x8 sheet of sushi nori

1. Rinse + drain your chickpeas and soaked cashews and place in a high-speed blender with 5 tablespoons lemon juice, 1/3 cup water, tahini, 2 teaspoons tamari, garlic, agave or honey, 3/4 teaspoon mustard, and 1/2 teaspoon black pepper.
2. Blend until fully smooth, scraping the sides as needed.  Add more water as needed to thin to desired consistency.
3. Crumble 3/4 of an 8x8 sheet of sushi nori and blend into the dressing.
4. Taste and adjust flavors as necessary adding more lemon, tamari, pepper, and/or the last 1/4 sheet of nori if desired. 
5. Refrigerate for about 5 days.  Dressing thickens as it sits.  Thin out with water/lemon juice/olive oil as needed. 

notes/substitutions:  Nori is crucial for the sea-like flavor.  You may be able to use those little seaweed snack packs as a substitute here, but watch as they typically contain a lot of sodium.  This is a taste as you go dressing, so add more of each ingredient slowly. 

Vegan Caesar Lettuce Wraps // edible perspective

And if tofu isn’t your thing, chickpeas or tempeh are an excellent substitute.  You can cook either in the skillet the same way as the tofu until browned on all sides.

Meal replication complete!! 

Ashley

Just wanted to share this zoomed out view while I was photographing the wraps.  Majorly overcast/snowy day!

Vegan Caesar Lettuce Wraps // edible perspective